Photo: Chocolate Mousse Recipe
Ingredients
- 6 ounces semisweet chocolate
- 2 egg yolks
- 1/4 cup sugar
- 2 tablespoons coffee liqueur
- 1 1/2 cups heavy cream
- Fruit, nuts, cookies or whipped cream, for serving, optional
Directions
Special Equipment: 4 (6 to 8-ounce) individual serving dishes
Melt the chocolate over a double boiler setup.
While the chocolate is melting, in a large mixing bowl, combine the egg yolks and sugar and beat, with a hand-held mixer, until very pale and thick and have doubled in size. Whisk in the coffee liqueur. When the chocolate has melted, whisk it into the egg yolk mixture.
In a medium bowl, whip the heavy cream to medium peaks. Using 1/3 of the whipped cream at a time, fold the cream into the chocolate mixture. Repeat this process until all the cream is incorporated. Transfer the mousse to individual serving dishes and chill for at least 1 hour.
Garnish with fruit, nuts, cookies or whipped cream.
Chocolaty delicious!
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By frankeljl
on January 15, 2013
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This is an ok recipe. It didn't achieve that smooth-as-silk consistency like other mousses I've made. I used espresso powder and it worked fine. It was tasty, but I won't make this again. Also, if you don't want the risk of salmonella from uncooked eggs, then find another option.
By mayda_d
on November 06, 2012
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Amazing! It was such a hit at the party that I didn't get to taste any and had to make it again.
By laneytjohnson_1...
Rancho Palos Ve...
on October 04, 2012
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Fantastic - it's a party! Made it for my daughter-in-law's birthday dinner. I read a few recipes, including Julia's and Alton's. The reviews helped me to choose this one. I agree with the mise en place, having the 3 bowls ready and in place at the same time so that the chocolate can go into the egg/liqueur mixture, then fold the whipped cream. A few people said there wasn't a lot of flavor, so I added vanilla extract to the whipped cream at the very end of whipping. very tasty. Raspberries are in season and flavorful as well, so...toppers.
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